1 teaspoon dried sage leaves
1 tablespoon dried rosemary
2 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon salt
¼ teaspoon fresh pepper
1 boneless veal shoulder roast, 2 ½ to 3 pounds, trimmed of fat, rolled, and tied
2 cups canned chicken broth
1 cup dry white wine
Preheat oven to 375°. In a small bowl, combine sage, rosemary, garlic, olive oil, salt, and pepper. Rub surface of veal with seasoned oil. Place roast in a large, flameproof casserole with a lid. Pour 1 cup stock and the wine around the veal. Roast partially covered for one hour, turning two or three times, until the meat is barely tender. Uncover and roast until lightly browned, about 15 minutes longer.
Remove meat from pan and tent it with foil to keep it warm. Set pan over medium heat and bring juices to a boil, scraping up brown bits from bottom of pan with a wooden spoon. Add remaining ½ cup stock to pan. Season juices with additional salt and pepper to taste. Slice veal roast and serve with pan juices. Serves four.
